Asian Chicken Salad by Blue Ribbon Challenge Winner: Deborah
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Asian Chicken and White Rice Salad
skill level
Easy
time
30-60min
servings
6 cups
cost
$
Contributed by : Blue Ribbon Challenge Winner by Deborah
Serve this light pick on a warm Summer evening for a healthy dinner.
things you'll need.
ingredients
- 1 large Chicken Breast
- 1 7-ounce package of Long Grain and Wild Rice Mix
- 1/2 cup of Hellmann's Mayonnaise
- 2 stalks of Celery (diced)
- 1/2 Red Pepper (diced)
- 2 Green Onions (chopped)
- 1/4 cup toasted slivered Almonds
- 1 8-ounce can chopped Water Chestnuts
- 3 teaspoons Rice Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon Lemon juice
- 2 tablespoons Soy Sauce
- pinch of Red Pepper Flakes
- dash of Sesame Seed Oil
- 1 11-ounce can of Mandarin Oranges (drained)
kitchenware
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step 1ingredients 1 large Chicken Breastinstructions Roast chicken seasoned with salt, pepper and garlic powder in a 350 degree oven for 30 to 40 minutes.
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step 2ingredientsinstructions Cut chicken into bite size pieces.
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step 3ingredients 1 7-ounce package of Long Grain and Wild Rice Mix
2 stalks of Celery (diced)
2 Green Onions (chopped)
1 8-ounce can chopped Water Chestnuts
1/2 Red Pepper (diced)
1/4 cup toasted slivered Almondsinstructions Prepare rice according to package directions and then cool. Mix chicken and rice with celery, onion, water chestnuts, pepper and almonds. -
step 4ingredients 1/2 cup of Hellmann's Mayonnaise
1 tablespoon Dijon Mustard
2 tablespoons Soy Sauce
3 teaspoons Rice Wine Vinegar
dash of Sesame Seed Oil
1 tablespoon Lemon juice
pinch of Red Pepper Flakesinstructions In a separate bowl whisk Hellman's, Dijon mustard, soy sauce, vinegar, dash of sesame seed oil, lemon juice, vinegar and red pepper flakes. Pour over chicken and vegetables. Toss. -
step 5ingredients 1 11-ounce can of Mandarin Oranges (drained)instructions To serve place a mound of salad atop lettuce leaves and garnish with mandarin oranges. Makes 6 1-cup servings.